Recipe

PATISHAPTA FATIBOLA CREPES

It was such a HIT, that i had to prepare them again. Its that Agave and Coconut combination, what a mind-blowing concoction!

Yields10 Servings
Prep Time30 mins
 1 cup Plain Flour
 0.50 cup Rice Flour
 1 cup Fine Semolina
 0.25 tsp Fine Sea Salt
 0.25 cup Caster Sugar
 1 cup Boiled Water
 2 tbsp Molasses (gur) optional
 2 cups Milk (room temperature)
 1 tbsp Clarified butter (ghee)
 Butter for greasing pan
 1 cup Toasted Desiccated Coconut
 Agave Bottle
1

In a clean, dry, grease free mixing bowl, sift all the dry ingredients: plain flour, rice flour, semolina, salt and sugar.

2

Create a well in the centre of the dry ingredients and add in your wet ingredients: water, molasses, milk and ghee. Combine with a whisk, which will help you create a smooth batter lump free. You can use an electric mixer if you like, but traditionally cooking in a bengali kitchen is always done by hand. Hands are where all the love is. And Xpatishapta need a lot of tlc.

3

Set aside your batter. Minimum time is 30 minutes and maximum time is overnight. Setting aside the batter will help your batter amalgamate. This then will ensure the crepes do not disintegrate and a solid bond is formed.

4

FILLING: using a non- stick pan, toast the coconut until its golden brown. To add moisture add agave syrup. Alternatively you can add sugar and milk to bind the coconut.

5

Start to roll and create a rolled patishapta. this takes only three rolls. The first roll should cover the patishapta. The second roll

6

Patishaptas are not like English or American pancakes where the batter is quite thick. Patishapta batter must be runny. Once you are ready to cook, ensure that the batter is very runny. You can add a little milk to achieve this.

7

Using a medium sized pan, add a small amount of butter, approximately 1/4 tip of a teaspoon and allow this to melt. The flame must be on medium heat. Using a 1/4 cup, fill with batter and pour on the central part of the pan and begin to swirl until the entire pans circumference is filled Only swirl once or else doubling the pancake will not create the texture on the Xpatishapta that it is so commonly known to have.

8

Once the patishapta cooks and is a lovely golden brown underneath, in a straight line, in the centre of the patishapta, begin to add your coconut filling.

9

Then finally roll your patishaptas three times over and seal. You should get a lovely texture to your patishaptas. The texture is very synonymous to patishaptas.

Hello My Hungries!

Guess what? I finally made one of my favorite things from when I was little, the “Bengali Crepe” from my mothers kitchen. This was not easy, but well worth it :). It took a little more planning, trying and experimenting than usual, since rice floured crepe creations without the addition of egg like an English pancake has which helps it to bind, and it just seemed to be the most difficult to engineer. I am telling you there is science and chemistry in a bengali kitchen!!! For the first attempt I think this came out pretty good though. Traditional patishaptas do not have any guy added to them and buy not doing so traditional patishaptas tend to be almost completely creamy white. I mean thinking about it now, i would most definitely substitute it for condensed milk (that is off course if i can open a tin and not finish it off in my chai ) hehe. But i am indeed married to a mollies (cur) lover so off course i had to have some guy in there. If it wasn't going to be added in the pancake which by the way gives the pataishapta that lovely brown tinge, it sure would have been added to the coconut filling and... well... lets just say it may not always be to my liking... i guess i just am not that much of a guy fan like Hungry Husband is...

Throughout my decade of marriage i must confess i have drooled over these crepes; too many times to be honest. And as many times as i have drooled over them, i have also attempted to make them and every time i have made them using only rice flour (which my mother so expertly makes) mine just tear and rip apart and end up becoming clumps of dumplings which just end up floating salty in my tea or straight for the bin as i usually head out sulking.

But i finally, FINALLY (i shout in relief) managed to make them! And i just am so happy to share them with you all. I promise you, they are worth it. I promise you that my unique twist on the filling will have you making them over and over again. But please, just don't tell me off when those pounds pile on... but i promise you one more time, the pounds will be worth it! 🙂

Ingredients

 1 cup Plain Flour
 0.50 cup Rice Flour
 1 cup Fine Semolina
 0.25 tsp Fine Sea Salt
 0.25 cup Caster Sugar
 1 cup Boiled Water
 2 tbsp Molasses (gur) optional
 2 cups Milk (room temperature)
 1 tbsp Clarified butter (ghee)
 Butter for greasing pan
 1 cup Toasted Desiccated Coconut
 Agave Bottle

Directions

1

In a clean, dry, grease free mixing bowl, sift all the dry ingredients: plain flour, rice flour, semolina, salt and sugar.

2

Create a well in the centre of the dry ingredients and add in your wet ingredients: water, molasses, milk and ghee. Combine with a whisk, which will help you create a smooth batter lump free. You can use an electric mixer if you like, but traditionally cooking in a bengali kitchen is always done by hand. Hands are where all the love is. And Xpatishapta need a lot of tlc.

3

Set aside your batter. Minimum time is 30 minutes and maximum time is overnight. Setting aside the batter will help your batter amalgamate. This then will ensure the crepes do not disintegrate and a solid bond is formed.

4

FILLING: using a non- stick pan, toast the coconut until its golden brown. To add moisture add agave syrup. Alternatively you can add sugar and milk to bind the coconut.

5

Start to roll and create a rolled patishapta. this takes only three rolls. The first roll should cover the patishapta. The second roll

6

Patishaptas are not like English or American pancakes where the batter is quite thick. Patishapta batter must be runny. Once you are ready to cook, ensure that the batter is very runny. You can add a little milk to achieve this.

7

Using a medium sized pan, add a small amount of butter, approximately 1/4 tip of a teaspoon and allow this to melt. The flame must be on medium heat. Using a 1/4 cup, fill with batter and pour on the central part of the pan and begin to swirl until the entire pans circumference is filled Only swirl once or else doubling the pancake will not create the texture on the Xpatishapta that it is so commonly known to have.

8

Once the patishapta cooks and is a lovely golden brown underneath, in a straight line, in the centre of the patishapta, begin to add your coconut filling.

9

Then finally roll your patishaptas three times over and seal. You should get a lovely texture to your patishaptas. The texture is very synonymous to patishaptas.

PATISHAPTA FATIBOLA CREPES

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